Now that Saba Man is back at work I wanted to send him off with one of his faves!
Yep, saba! Saba is the Japanese word for mackerel. And as in all of my previous saba posts…I never cook saba in my home. I just don’t. If you ever want to have the lingering odor of oily smelly fish, and I talking weeks of stink…go ahead and cook yourself some saba! :) But it’s one of the best tasting fish!
I procure my pre-cooked mackerel at a variety of places, the Asian deli shop or grocery store and almost any Korean restaurant! Saba Man eats half a fish for dinner and I pack the other half for the next day’s bento!
Along with the fish I pulled out some roasted kabocha from my bento-stash. I quickly re-heated and simmered in the usual shoyu-mirin-sugar sauce. A superb combination with the salty fish.
The second tier holds white rice with kaiware sprouts, takuan (takuwan), umeboshi, and toasted black sesame seeds. The fillers that keep things nice and tight in this adorable sakura shaped box are steamed snap peas, a pinch of enoki mushrooms, and one giant suculent strawberry!
I’m so happy that my hubby is back on his feet and we both thank everyone who sent accross their “best wishes” and “get wells”!